Browse > Article
http://dx.doi.org/10.5851/kosfa.2016.36.6.699

Consumer Acceptability of Intramuscular Fat  

Frank, Damian (CSIRO, Agriculture & Food)
Joo, Seon-Tea (Division of Applied Life Science (BK21+), Gyeongsang National University)
Warner, Robyn (Faculty of Veterinary and Agricultural Science, University of Melbourne)
Publication Information
Food Science of Animal Resources / v.36, no.6, 2016 , pp. 699-708 More about this Journal
Abstract
Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.
Keywords
intramuscular fat; animal fat; fatty meat cuts; marbling; marbled beef; meat quality;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Duckett, S. K., Neel, J. P. S., Lewis, R. M., Fontenot, J. P., and Clapham, W. M. (2013) Effects of forage species or concentrate finishing on animal performance, carcass and meat quality. J. Anim. Sci. 91, 1454-1467.   DOI
2 Duckett, S. K., Rosso, C. F., Lagreca, G. V., Miller, M. C., Neel, J. P. S., Lewis, R. M., Swecker, W. S., and Fontenot, J. P. (2014) Effect of frame size and time-on-pasture on steer performance, longissimus muscle fatty acid composition, and tenderness in a forage-finishing system. J. Anim. Sci. 92, 4767-4774.   DOI
3 Elmore, J. S., Campo, M. M., Enser, M., and Mottram, D. S. (2002) Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. J. Agr. Food Chem. 50, 1126-1132.   DOI
4 Elmore, J. S., Mottram, D. S., Enser, M., and Wood, J. D. (2000) The effect of dietary polyunsaturated fatty acid supplements on the volatile composition of cooked sheep meat. Meat Sci. 55, 149-159.   DOI
5 Emerson, M. R., Woerner, D. R., Belk, K. E., and Tatum, J. D. (2013) Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes. J. Anim. Sci. 91, 1024-1034.   DOI
6 Farmer, L. J. and Mottram, D. S. (1990) Interaction of lipid in the Maillard reaction between cysteine and ribose - the effect of tryglyceride and 3 phospholipids on the volatile products. J. Sci. Food Agr. 53, 505-525.   DOI
7 Smith, J. D., Hou, T., Ludwig, D. S., Rimm, E. B., Willett, W., Hu, F. B., and Mozaffarian, D. (2015) Changes in intake of protein foods, carbohydrate amount and quality, and long-term weight change: Results from 3 prospective cohorts. Am. J. Clin. Nutr. 101, 1216-1224.   DOI
8 Starkey, C. P., Geesink, G. H., Oddy, V. H., and Hopkins, D. L. (2015) Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics. Meat Sci. 105, 32-37.   DOI
9 Szterk, A. and Waszkiewicz-Robak, B. (2014) Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature. Meat Sci. 96, 1177-1184.   DOI
10 Teicholz, N. (2014). The Big Fat Surprise: Why butter, meat, and cheese belong in a healthy diet. Scribe Publications Pty Limited.
11 Thompson, J. M. (2004). The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness. Aust. J. Exp. Agr. 44, 645-652.   DOI
12 Thompson, J. M., Polkinghorne, R., Hwang, I. H., Gee, A. M., Cho, S. H., Park, B. Y., and Lee, J. M. (2008). Beef quality grades as determined by Korean and Australian consumers. Aust. J. Exp. Agr. 48, 1380-1386.   DOI
13 Tucker, R. M., Mattes, R. D., and Running, C. A. (2014) Mechanisms and effects of "fat taste" in humans. Biofactors 40, 313-326.   DOI
14 Van Elswyk, M. E. and McNeill, S. H. (2014) Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The US experience. Meat Sci. 96, 535-540.   DOI
15 Frank, D., Appelqvist, I., Piyasiri, U., Wooster, T., and Delahunty, C. (2011) Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects. J. Agr. Food Chem. 59, 4891-4903.   DOI
16 Farmer, L. J. and Mottram, D. S. (1992) Effect of cysteine and ribose on the volatile thermal-degradation products of a triglyceride and 3 phospholipids. J. Sci. Food Agr. 60, 489-497.   DOI
17 Farmer, L. J., Mottram, D. S., and Whitfield, F. B. (1989) Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid. J. Sci. Food Agr. 49, 347-368.   DOI
18 Foster, K. D., Grigor, J. M. V., Cheong, J. N., Yoo, M. J. Y., Bronlund, J. E., and Morgenstern, M. P. (2011) The role of oral processing in dynamic sensory perception. J. Food Sci. 76, R49-R61.   DOI
19 Voigt, N., Stein, J., Galindo, M. M., Dunkel, A., Raguse, J. D., Meyerhof, W., Hofmann, T., and Behrens, M. (2014) The role of lipolysis in human orosensory fat perception. J. Lipid Res. 55, 870-882.   DOI
20 Frank, D., Appelqvist, I., Piyasiri, U., and Delahunty, C. (2012) In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry. J. Agr. Food Chem. 60, 2264-2273.   DOI
21 Frank, D., Ball, A., Hughes, J., Krishnamurthy, R., Piyasiri, U., Stark, J., Watkins, P., and Warner, R. (2016) Sensory and flavor chemistry characteristics of Australian beef: Influence of intramuscular fat, feed and breed. J. Agr. Food Chem. 64, 4299-4311.   DOI
22 Frank, D., Eyres, G. T., Piyasiri, U., Cochet-Broch, M., Delahunty, C. M., Lundin, L., and Appelqvist, I. M. (2015) Effects of agar gel strength and fat on oral breakdown, volatile release and sensory perception using in vivo and in vitro systems. J. Agr. Food Chem. 63, 9093-9102.   DOI
23 Frankel, E. N. (1980) Lipid oxidation. Prog. Lip. Res. 19, 1-22.   DOI
24 Williams, S. L. and Mummery, K. W. (2013) Characteristics of consumers using 'better for you' front-of-pack food labelling schemes - an example from the Australian heart foundation tick. Public Health Nutr. 16, 2265-2272.   DOI
25 Widmann, P., Nuernberg, K., Kuehn, C., and Weikard, R. (2011) Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle. BMC Genet. 12, 96.
26 Willett, W. C. (2003) Dietary fat and obesity: Lack of an important role. Scand. J. Nutr. 47, 58-67.   DOI
27 Williams, P. and Droulez, V. (2010) Australian red meat consumption - implications of changes over 20 years on nutrient composition. Food Aust. 62, 87-94.
28 Yu, M., Gao, Q., Wang, Y., Zhang, W., Li, L., Wang, Y., and Dai, Y. (2013) Unbalanced omega-6/omega-3 ratio in red meat products in China. J. Biomed. Res. 27, 366-371.   DOI
29 Zamora, R., Navarro, J. L., Aguilar, I., and Hidalgo, F. J. (2015) Lipid-derived aldehyde degradation under thermal conditions. Food Chem. 174, 89-96.   DOI
30 Galindo, M. M., Voigt, N., Stein, J., van Lengerich, J., Raguse, J. D., Hofmann, T., and Behrens, M. (2012). G protein-coupled receptors in human fat taste perception. Chem. Senses 37, 123-139.   DOI
31 Gibis, M., Kruwinnus, M., and Weiss, J. (2015) Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon. Food Chem. 168, 383-389.   DOI
32 Almiron-Roig, D. (2010) Human perceptipons and preferences for fat-rich foods. Boca Raton (FL), USA, CRC Press.
33 Hidalgo, F. J., Alcon, E., and Zamora, R. (2013) Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures. Food Res. Int. 54, 1394-1399.   DOI
34 Higgs, J. D. (2000) The changing nature of red meat: 20 years of improving nutritional quality. Trends Food Sci. Tech. 11, 85-95.   DOI
35 Adams, A., Kitryte, V., Venskutonis, R., and De Kimpe, N. (2009) Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chem. 115, 904-911.   DOI
36 Archile-Contreras, A. C., Mandell, I. B., and Purslow, P. P. (2010) Disparity of dietary effects on collagen characteristics and toughness between two beef muscles. Meat Sci. 86, 491-497.   DOI
37 Baghekhandan, M. S., Okos, M. R., and Sweat, V. E. (1982) The thermal-conductivity of beef as affected by temperature and composition. T. Asae. 25, 1118-1122.   DOI
38 Barendse, W. (2014) Should animal fats be back on the table? A critical review of the human health effects of animal fat. Anim. Prod. Sci. 54, 831-855.
39 Bjorklund, E. A., Heins, B. J., DiCostanzo, A., and Chester-Jones, H. (2014) Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers. J. Dairy Sci. 97, 1828-1834.   DOI
40 Morales, R., Aguiar, A. P. S., Subiabre, I., and Realini, C. E. (2013) Beef acceptability and consumer expectations associated with production systems and marbling. Food Qual. Prefer. 29, 166-173.   DOI
41 Ngapo, T. M. and Dransfield, E. (2006) British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002. Food Qual. Prefer. 17, 412-417.   DOI
42 Ngapo, T. M., Martin, J. F., and Dransfield, E. (2007) International preferences for pork appearance: II. Factors influencing consumer choice. Food Qual. Prefer. 18, 139-151.   DOI
43 Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A., and Larson, S. (2010) A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr. J. 9, 10.   DOI
44 Hocquette, J. F., Van Wezemael, L., Chriki, S., Legrand, I., Verbeke, W., Farmer, L., Scollan, N. D., Polkinghorne, R., Rodbotten, R., Allen, P., and Pethick, D. W. (2014) Modelling of beef sensory quality for a better prediction of palatability. Meat Sci. 97, 316-322.   DOI
45 Carrapiso, A. I. (2007) Effect of fat content on flavour release from sausages. Food Chem. 103, 396-403.   DOI
46 Chabanet, C., Tarrega, A., Septier, C., Siret, F., and Salles, C. (2013) Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages. Meat Sci. 94, 253-261.   DOI
47 Cho, S. H., Kim, J., Park, B. Y., Seong, P. N., Kang, G. H., Kim, J. H., Jung, S. G., Im, S. K., and Kim, D. H. (2010) Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef. Meat Sci. 86, 236-242.   DOI
48 Corbin, C. H., O'Quinn, T. G., Garmyn, A. J., Legako, J. F., Hunt, M. R., Dinh, T. T. N., Rathmann, R. J., and Miller, M. F. (2015) Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. Meat Sci. 100, 24-31.   DOI
49 de Lavergne, M. D., van de Velde, F., van Boekel, M., and Stieger, M. (2015) Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception. Food Hydrocol. 49, 61-72.   DOI
50 Drewnowski, A. (2015) The carbohydrate-fat problem: Can we construct a healthy diet based on dietary guidelines? Adv. Nutr. 6, 318S-325S.   DOI
51 Legako, J. F., Dinh, T. T. N., Miller, M. F., Adhikari, K., and Brooks, J. C. (2016) Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA quality grades. Meat Sci. 112, 77-85.   DOI
52 Park, B. Y., Hwang, I. H., Cho, S. H., Yoo, Y. M., Kim, J. H., Lee, J. M., Polkinghorne, R., and Thompson, J. M. (2008) Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers. Aust. J. Exp. Agr. 48, 1396-1404.   DOI
53 O'Quinn, T. G., Brooks, J. C., Polkinghorne, R. J., Garmyn, A. J., Johnson, B. J., Starkey, J. D., Rathmann, R. J., and Miller, M. F. (2012) Consumer assessment of beef strip loin steaks of varying fat levels. J. Anim. Sci. 90, 626-634.   DOI
54 Obretenov, T. D., Ivanova, S. D., Kuntcheva, M. J., and Somov, G. T. (1993) Melanoidin formation in cooked meat products. J. Agr. Food Chem. 41, 653-656.   DOI
55 Okumura, T., Saito, K., Nade, T., Misumi, S., Masuda, Y., Sakuma, H., and Kawamura, T. (2007) Effects of intramuscular fat on the sensory characteristics of M-longissimus dorsi in Japanese black steers as judged by a trained analytical panel. Asian-Aust. J. Anim. Sci. 20, 577-581.   DOI
56 Pavan, E. and Duckett, S. K. (2013) Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef. Meat Sci. 93, 371-377.   DOI
57 Purslow, P. P. (2014) New developments on the role of intramuscular connective tissue in meat toughness. Ann. Rev. Food Sci. Tech. 5, 133-153.   DOI
58 Jo, C., Cho, S. H., Chang, J., and Nam, K. C. (2012) Keys to production and processing of Hanwoo beef: A perspective of tradition and science. Anim. Front. 2, 32-38.
59 Hodson, N. A. and Linden, R. W. (2004) Is there a parotid-salivary reflex response to fat stimulation in humans? Physiol. Behav. 82, 805-813.   DOI
60 Hunt, M. R., Garmyn, A. J., O'Quinn, T. G., Corbin, C. H., Legako, J. F., Rathmann, R. J., Brooks, J. C., and Miller, M. F. (2014) Consumer assessment of beef palatability from four beef muscles from USDA choice and select graded carcasses. Meat Sci. 98, 1-8.   DOI
61 Jung, E.Y., Hwang, Y. H., and Joo, S. T. (2015) Chemical components and meat quality traits related to palatability of ten primal cuts from Hanwoo carcasses. Kor. J. Food Sci. An. 35, 859-866.   DOI
62 Martuscelli, M., Savary, G., Pittia, P., and Cayot, N. (2008) Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content. Food Chem. 108, 1200-1207.   DOI
63 Li, C., Zhou, G., Xu, X., Zhang, J., Xu, S., and Ji, Y. (2006) Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef Longissimus muscle. Asian-Aust. J. Anim. Sci. 19, 1799-1808.   DOI
64 Lorido, L., Estevez, M., Ventanas, J., and Ventanas, S. (2015) Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. Meat Sci. 107, 39-48.   DOI
65 Maljaars, J., Romeyn, E. A., Haddeman, E., Peters, H. P., and Masclee, A. A. (2009) Effect of fat saturation on satiety, hormone release, and food intake. Am. J. Clin. Nutr. 89, 1019-1024.   DOI
66 Mateescu, R. G., Garrick, D. J., Garmyn, A. J., VanOverbeke, D. L., Mafi, G. G., and Reecy, J. M. (2015) Genetic parameters for sensory traits in longissimus muscle and their associations with tenderness, marbling score, and intramuscular fat in Angus cattle. J. Anim. Sci. 93, 21-27.   DOI
67 Maughan, C., Tansawat, R., Cornforth, D., Ward, R., and Martini, S. (2012) Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. Meat Sci. 90, 116-121.   DOI
68 Mejean, C., Morzel, M., Neyraud, E., Issanchou, S., Martin, C., Bozonnet, S., Urbano, C., Schlich, P., Hercberg, S., Peneau, S, and Feron, G. (2015) Salivary composition is associated with liking and usual nutrient intake. PLoS ONE 10, e0137473.   DOI
69 Mennella, I., Fogliano, V., and Vitaglione, P. (2014) Salivary lipase and et-amylase activities are higher in overweight than in normal weight subjects: Influences on dietary behavior. Food Res. Int. 66, 463-468.   DOI
70 Jung, E. Y., Hwang, Y. H., and Joo, S. T. (2016) The relationship between chemical composition, meat quality, and palatability of the 10 primal cuts from Hanwoo steer. Kor. J. Food Sci. An. 36, 137-143.   DOI
71 Hocquette, J. F., Gondret, F., Baza, E., M., dale, F., Jurie, C., and Pethick, D. W. (2010) Intramuscular fat content in meat-producing animals: Development genetic and nutritional control and identification of putative markers. Animal 4, 303-319.   DOI
72 Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405.   DOI
73 Klurfeld, D. M. (2015) Research gaps in evaluating the relationship of meat and health. Meat Sci. 109, 86-95.   DOI
74 Lawrence, G., Buchin, S., Achilleos, C., Berodier, F., Septier, C., Courcoux, P., and Salles, C. (2012) In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture. J. Agr. Food Chem. 60, 5287-5298.   DOI
75 Scollan, N. D., Dannenberger, D., Nuernberg, K., Richardson, I., MacKintosh, S., Hocquette, J.-F., and Moloney, A. P. (2014) Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 97, 384-394.   DOI
76 Ramsden, C. E., Zamora, D., Majchrzak-Hong, S., Faurot, K. R., Broste, S. K., Frantz, R. P., Davis, J. M., Ringel, A., Suchindran, C. M., and Hibbeln, J. R. (2016) Re-evaluation of the traditional diet-heart hypothesis: Analysis of recovered data from Minnesota Coronary Experiment (1968-73). BMJ, 353. i1246.
77 Running, C. A., Mattes, R. D., and Tucker, R. M. (2013) Fat taste in humans: Sources of within- and between-subject variability. Prog. Lipid Res. 52, 438-445.   DOI
78 Salles, C., Chagnon, M. C., Feron, G., Guichard, E., Laboure, H., Morzel, M., Semon, E., Tarrega, A., and Yven, C. (2011) In-mouth mechanisms leading to flavor release and perception. Crit. Rev. Food Sci. Nutr. 51, 67-90.
79 Simopoulos, A. P. (2008) The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 233, 674-688.   DOI
80 Siri-Tarino, P. W., Sun, Q., Hu, F. B., and Krauss, R. M. (2010) Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Am. J. Clin. Nutr. 91, 535-546.   DOI
81 Sithyphone, K., Yabe, M., Horita, H., Hayashi, K., Fumita, T., Shiotsuka, Y., Etoh, T., Ebara, F., Samadmanivong, O., Wegner, J., and Gotoh, T. (2011) Comparison of feeding systems: feed cost, palatability and environmental impact among hayfattened beef, consistent grass-only-fed beef and conventional marbled beef in Wagyu (Japanese Black cattle). Anim. Sci. J. 82, 352-359.   DOI
82 Legako, J. F., Dinh, T. T. N., Millere, M. F., Adhikari, K., and Brooks, J. C. (2015) Effects of USDA quality grade on consumer palatability scores, trained descriptive attributes and volatile compounds of grilled beef. Meat Sci. 100, 246-255.   DOI
83 Lawrence, G. D. (2013) Dietary fats and health: Dietary recommendations in the context of scientific evidence. Adv. Nutr. 4, 294-302.   DOI